Sponge Cake From Trinidad Food

SPONGE CAKE FROM TRINIDAD

Steps:

• Sift flour and add salt.
• Beat egg yolks until thick and pale in color.
• Gradually beat in sugar.
• Add lemon juice, lime zest and water.
• Fold dry ingredients into egg yolk mixture.
• Beat egg whites until stiff; fold into batter.
• Pour batter into ungreased 9" tube pan; cut with a knife to remove air bubbles.
• Bake in a preheated 325 degree F. oven until top springs back when touched.
• Invert and cool completely.
• Loosen cake with a spatula and shake from pan.

TRADITIONAL SPONGE CAKE

Steps:

• Preheat oven to 325°. Let eggs stand at room temperature for 30 minutes. Sift flour and salt; set aside. , In a large bowl, beat yolks until slightly thickened. Gradually add 1 cup sugar, beating until thick and lemon-colored. Blend in water and vanilla. Add dry ingredients to yolk mixture; mix well. , In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack until cake springs back when lightly touched, 55-60 minutes. Immediately invert the pan; cool completely. , Run a knife around side and center tube of pan. Remove cake to a serving plate. If desired, serve with ice cream topping.